Cuisinart CFO-1000 User Manual

17

1. Put the thawed raspberries in the work bowl  

  of a food processor fitted with the metal chop-   

  ping blade. Process until puréed and smooth, 

  about 30 seconds. Place the purée in a fine 

  mesh strainer and press the liquid through into 

  a bowl. Discard the seeds, reserving the 

 purée. 
2. Put the cream in the fondue pot. Set to Setting 

  4.5 to bring the mixture to a simmer, but not 

  boiling. Reduce the heat to Setting 3.5 and 

  gradually, using a nonstick whisk, add the 

  chocolate chips. 
3. When the chocolate is completely blended 

  stir in the raspberry purée, salt and the liqueur   

  (if using).  
4. Reduce heat to Setting 3. Serve with biscotti, 

  fresh or dried fruit, marshmallows, graham  

  crackers, pretzels, angel food cake, brownies,   

 etc. 

White chocolate leans on the sweeter side, so 

pairing with more salty or tart items seems to work 

best, such as pretzels and green apples. 

Makes 6 to 8 servings 

1 

  cup whole or reduced fat milk

½     cup heavy cream 
1½    pounds white chocolate (chips or chopped 

white chocolate) 

 

  pinch sea salt

1. Put the milk and heavy cream in the fondue 

  pot. Set to Setting 4.5 to bring the mixture 

  to a simmer, but not boiling. Reduce the heat 

  to Setting 3.5 and gradually, using a nonstick 

  whisk, add the chocolate. When the chocolate 

  is completely blended, stir in the salt.  
2. Reduce heat to Setting 3. Serve with biscotti, 

  fresh or dried fruit, marshmallows, graham  

  crackers, angel food cake, brownies, etc. 

Like the chocolate fondue, any leftover can  

either be reheated the following day, or  

drizzled over a bowl of ice cream. 

Makes 6 to 8 servings 

3 

  cups granulated sugar

1½    teaspoons sea salt 
¾    cup water
3 

  tablespoons light corn syrup

1 

  cup heavy cream

1 

  stick (4 ounces) unsalted butter, cut into 

½-inch cubes

1. Put the sugar, salt, water and corn syrup in 

  the fondue pot. Set to Setting 7.5 and cook 

  until the sugar mixture turns a very light amber  

  color (about 15 minutes). Keep a close eye on   

  the caramel sauce as it can burn easily. 
2. Once the sugar mixture has a light amber color,  

  reduce to Setting 5 and slowly and carefully 

  stir in the cream, no more than ¼ cup at a 

  time (if you add the cream too quickly, it will 

  foam and bubble too much). After the cream 

  has been incorporated, slowly whisk in the 

  butter (using a nonstick whisk), one piece at a 

  time, continually whisking to emulsify until all 

  the butter has been added. 
3. Reduce heat to Setting 3. This is best served 

  with tart fruit, such as green apple wedges, 

  pretzels, angel food cake, brownies, etc. 

Any type of peanut butter will work for this recipe 

– natural, or processed; creamy or chunky.  

Use your favorite! 

Makes about 1¾ cups 

1 

  1½-inch x 1-inch piece fresh ginger, 

peeled and sliced

3 

  garlic cloves, peeled